I love fresh blueberries. BC grows beautiful, plump blueberries and every summer I stock my fridge. I always overestimate how many fresh blueberries we can eat, though, so I end up with blueberries that are just on the verge of going bad and need to be eaten pronto. These muffins are perfect for using up the tail end of your blueberry bounty.
I started with this blueberry muffin recipe and made a few changes to suit my taste. The spices aren't overpowering at all, they just add a little warmth to the berries - a hint of "get ready for pumpkin spice season, bitches!"
2 cups all-purpose flour
1/2 cup white sugar
1-1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
zest of 1 lemon
2 cups blueberries
1 large egg, slightly beaten
1 cup plain yogurt
1/3 cup vegetable oil (I used grapeseed oil)
1 teaspoon vanilla
1 Tablespoon white sugar (optional)
Preheat oven to 375F. Line 12 muffin cups with paper liners or grease well.
Mix together flour, 1/2 cup sugar, baking powder, baking soda, salt, spices, and lemon zest in large bowl. Mix in blueberries.
In medium bowl, mix together egg, yogurt, oil, and vanilla.
Fold wet ingredients into dry ingredients. Spoon into muffin cups and sprinkle with 1 Tablespoon sugar if you want a nice crunch.
Bake for 18-22 minutes, until toothpick inserted into middle comes out clean.